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Physicochemical and microbiological quality ofsome commercialfruitdrinks

and juices in Algeria

Article · December 2020

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Applied Biology in Saharan Areas, Vol.4 N.2, p. 27-31.December 2020
ISSN: 2571- 9823.EISSN: 2716-9480

Physicochemical and microbiological quality ofsome commercialfruitdrinks

and juices in Algeria

Hesna MALAININE1,*, Ahmed MAKHLOUFI 1, Asma SAHLI1, Khadidja MAKHLOUFI 2

1.Tahri Mohamed University, Department of biology, Faculty science of nature and life, Laboratory of Vegetal
Resources Valorization and Food Security in Semi-Arid Areas South West of Algeria, BP 417, 08000. Bechar.
Algeria.

2. Department of electrical engineering. Faculty of technology,Laboratory for the control, analysis and
optimization of electro-energetic systems

*Corresponding author: malainine.hesna@univ-bechar.dz

Abstract - The objective of this study is to determine the compliance of fruit drinks and light
juices. The physicochemical and microbiological analyses were carried out on thirty samples
marketed in the city of Bechar in the southwest of Algeria. The physicochemical quality
concerns the measurement of pH, acidity, density, Brix degree and refractive index. As well
as microbiological quality control concerns the enumeration of total aerobic mesophilic
bacteria, coliforms, fecal streptococci, sulfur-reducing anaerobes , yeasts and molds.
Physicochemical results show means of pH3.27±0.32 with mean titratable acidity of
0.43±0.27g/100mL.The brix rate is showed an average value of11.27±2.64%.The refractive
index and density show means of 1.35±0.004 and 1.03±0.02respectively. Microbiological
examination of the samples revealed the total absence of the above-mentioned germs in most
of the samples with the exception of six of them that showed the presence of molds
(0.23±0.57 ufc/mL).All results of chemical quality present a highly significant difference
between mean (p-value <0.001).

Keywords: Fruit juices, microbiological, physicochemical, quality, Bechar

1. Introduction avoid food frauds or the marketing of

ungenuine foods (Gallo et al., 2019).
Fruit drinks are nonalcoholic beverages
that are obtained by subjecting different Fruit juice is a popular soft drink made of
types of fruit to certain processes the pulp of different types of fresh fruits.
according to a series of rigid standards to Fruit imparts natural flavour to fruit. Fruit
juices contain many components which are
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Applied Biology in Saharan Areas, Vol.4 N.2, p. 27-31.December 2020
ISSN: 2571- 9823.EISSN: 2716-9480

beneficial for our health. Though the actual Thirty samples analyzed divided into three
components varies from fruits to fruits, in groups: 27 fruit drinks and02 light juices.
general they contain flavonoid glycosides, These samples included national and
dietary fiber, calcium, vitamin C, international brands with different tastes.
carotenoids, lutein, lycopene, carotene, Samples collected for analysis were
phenolic acids, stilbenes, ellagic acid, randomly purchased at the local market in
amino acids, aroma compounds, Bechar city. The samples chosen represent
anthocyanin, flavonols, polyphenols, the types of fruit drinks that are often
potassium, vitamin D, low amount of consumed by Algerian people.
sodium, cholesterol, fat etc (Ahmed et al.,
2.2.Physicochemical analysis
2018).
The pH of the sample was measured using
The physicochemical, microbiological and
a pH meter, the total titratable acidity was
organoleptic controls in food industries
measured by titration with 0.1N sodium
correspond to the nutritional, hygienic and
hydroxide solution (results expressed in
organoleptic qualities of the product. A
grams citric acid per 100ml of
global approach must be applied for the
sample)while the quantity of total soluble
rigorous control of the microbiological
solids (°Brix)and refractive index were
quality and chemical stability of
measured by anAbbe refractometer. All
industrially produced juices. It involves the
assays were performedin triplicate.
development of the production process, the
design of equipment, hygiene and staff 2.3. Microbiological analysis
training and also the organization and
For microbial analysis, 1.0mL of fresh
management of production (Vierling,
juice was diluted with 10 ml of Tryptone
2008).
Salt Water solution and filtered through a
This study aims at determining the sterile filter paper to remove solid
physicochemical and microbiological particles. 1 mL filtrate was used for
qualities of fruit drinks and light juices inoculation. The inoculum was deposited
marketed in Algeria. on Plat Count Agar, Violet Red Bile
Glucose Neutral Crystal Agar. Baird
2. Materials and methods
Parker, Meat Liver Agar, Potato Dextrose
2.1. Sampling
Agar to isolate and count the total aerobic
mesophilic bacterial, coliforms,

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Applied Biology in Saharan Areas, Vol.4 N.2, p. 27-31.December 2020
ISSN: 2571- 9823.EISSN: 2716-9480

staphylococci, sulfite-reducing bacteria, value<0.0001 level were considered highly

yeasts and molds, respectively.
plates were incubated at 37°C and 44°C for
24 hours for bacteria and at 27°C for 72
hours for fungi. For the calculation, the
average number per plate was divided by
the volume of the sample and is expressed
as CFU/mL.
2.4. Statistical analysis
The mean values and standard deviation
were analyzed statistically using Microsoft
Excel 2016.One-way ANOVA was carried
out to test for any significant difference.
Difference between means
Agar significant.
3. Results and discussion
The pH across the samples ranged from
3.26±0.33 and 3.36±0.1.Fruit juices have a
low pH between 2 and 5 and this is due to
their richness in organic acids (Nonga et
al., 2014). The low pH may have inhibited
the growth and proliferation of the
contaminants (Oranusi et al., 2012). Means
of titrable acidity are 0.43 ±0.3, 0.39± 0.01
and 0.45±0.3 for fruit drinks, juices light,
nectar and juices respectively. These
values reported in this work are close to
at P-
that reported by Malainine et al.(2020).

Table 01: Physicochemical quality of juicedrinks

Acidity Brix refractive

pH Density
(g/100mL) (g/100mL) index
Juices
drinks 3.26±0.33 0.43±0.28 11.92±1.14 1.3509±0.002 1.0312±0.2
Light
juices 3.36±0.1 0.39±0.09 2.5±0.55 1.3353±0.001 1.0076±0.002
Values are mean ± SD (triplicate)

Citric acid occurs naturally in fruit and its pigments in the juice), (Sadler and
level varies depending on the variety; for Murphy, 2010).
orange juice it is between 0.68% and The brix value is showed a mean of
1.20%, for lemon 4.2 and 8.33% (Sadler 11.92±1.14 and 2.5±0.55 for juices drinks
and Murphy, 2010). In industrial juice, and light juices respectively. Then, index
organic acids such as citric acid are added refraction the refractive index and density
as acidifiers to inhibit the growth of show average values of1.35±0.004 and
undesirable bacteria (Danyluk et al., 2012), 1.03±0.02 respectively.
they play an important role in Hygiene quality of fruits can be fairly
flavour(acidity) and color (react with the judged by the abundance of

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Applied Biology in Saharan Areas, Vol.4 N.2, p. 27-31.December 2020
ISSN: 2571- 9823.EISSN: 2716-9480

microorganisms associated with them. The processing and product handling (Jay,
degree of contamination of fruit products 1991).
largely depends on the initial load, source Table 02 shows mean results of the
and kinds of microorganisms related to the microbiological quality of fruit drinks.
fruits and care taken during collection,
Table 02: Microbial quality of fruit drinks and light juices

MicroorganismUFC/mL Maximum limit Fruit drinks Light juices

Total bacteria 102 0.03±0.2 Absent

Coliforms Absent Absent Absent
Staphylococci Absent Absent Absent
Sulfite-reducing Absent in 20 mL Absent Absent
Yeast Absent Absent
102
Mold 0.23±0.57 Absent
Values are mean ± SD (triplicate)

There is a complete absence of bacteria nutritional value of these products is

and yeast in all samples with the presence therefore much lower than that of fresh
of some molds in six fruit drinks fruit. In addition, the presence of
(0.23±0.57ufc/mL). The absence of preservatives and acidifiers such as citric
bacteria and yeasts means that the fruit acid can prevent the attack of
juices tested meet the Algerian standard. In microorganisms.
addition, all fruit juices tested are
4. Conclusion
compliant and do not have a microbial load
above the permitted standard. The results obtained during the
physicochemical analyses carried out on
The absence of bacteria and yeasts
our samples show that the fruit juices are
explains the effectiveness of the heat
acidic. The addition of citric acid and sugar
treatment, which has a role to play in
is intended to inhibit bacterial growth.
avoiding the fermentation phenomenon
that can lead to the crushing of The microbial load of fruit drinks below
carbohydrates, especially starches and the accepted limit is a reflection of good
sugars. Nevertheless, the thermal process manufacturing practices. But, presence of
can also reduce the content of vitamins and mold in some samples is currently
other thermolabile components, and the

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Applied Biology in Saharan Areas, Vol.4 N.2, p. 27-31.December 2020
ISSN: 2571- 9823.EISSN: 2716-9480

considered a risk due to the mycotoxins - Nonga, H. E., Simforian, E. A.,

synthesized by these microorganisms. &Ndabikunze, B. K. (2014).
Assessment of physicochemical
5. Acknowledgments
characteristics and hygienic
-We thank the Laboratory of valorization practices along the value chain of
of vegetal resources and food security in raw fruit juice vended in Dar
semi arid area, south west of Algeria, Tahri esSalaam City, Tanzania. Tanzania
Mohamed university of Bechar, Algeria, journal of healthresearch, 16(4).
for providing facilities and materials. - Oranusi, S., Galadima, M.,
Umoh, V.J. andNwanze, P.I.
(2007). Food safety evaluation in
6. References boarding schools in Zaria,
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Microbiology, 4th edition. Chapman Hall, system. Scientific Research and
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R., Schneider, K., Harris, L., &Worobo, R. (2010).pH and titratable acidity
(2012). Outbreaks of foodborne disease Food analysis. Springer. (pp.219-
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1922–2010. EDIS Publication FSHN12- - Tasnia Ahmed, Kamal Kanta Das,
04: Md. Aftab Uddin.(2018). The
- Hesna Malainine, Ahmed Microbiological Quality of
Makhloufi, AsmaSehli, Reda Ali Bettioui. Commercial Fruit Juices-Current
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acidity andsweeteners through beverages Microbiol, Volume 35, Number 2,
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